Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 eggs; 1 c. oil; 2 c. sugar; 2 tsp. vanilla; 2 c. shredded zucchini; 2 tsp. baking soda; 1 1/2 tsp. cinnamon; 1 tsp. salt; 3/4 tsp. nutmeg; 1/4 tsp. baking powder; 1 c. chopped dates; 1 c. chopped pecans; 3 c. flour; 1 c. crushed pineapple, drained

Eats Now Editorial Team · Vegetarian

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Zucchini Pineapple Bread – a delicious recipe with eggs, oil, sugar, vanilla, zucchini, baking soda. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 c. chopped dates
1 c. chopped pecans
3 c. flour
1 c. crushed pineapple, drained

1
Beat
2
eggs, oil, sugar and vanilla until thick.
3
Stir in remaining
4
ingredients;
5
mix
6
well.
7
Pour
8
into two greased 9 x 5-inch loaf pans.
9
Bake at 350u00b0 about 1 hour.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggs, 1 c. oil, 2 c. sugar, 2 tsp. vanilla, and more.

Yes, Zucchini Pineapple Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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